Thank you so much to all my sisters for having Francine Tolman deliver these beautiful hydrangeas to me for my birthday. I was so excited when she called to tell me she had a delivery. I knew it had to be from my family. I greatly appreciate the love from my family and friends yesterday and today. It has been a rough year, but I am grateful for all I've been given. Thank you for the Birthday wishes. I love all of you!
Saturday, February 20, 2010
Wednesday, February 17, 2010
Please excuse the nudity: Heidi on the toilet.
Please excuse Heidi's nudity, but I couldn't resist this shot. I walked in to see if she was done and caught her sitting like this. We had put on her leotard earlier, before she fell asleep in the car. I moved her to the couch where she was knocked out. I made her wake up and go to the toilet so she wouldn't wet her tutu. She was mad I woke her up so she rested her head on her hand to show she wasn't excited about sitting there.
Thank you to Grandma Worsley for this cute bunny tutu given to Heidi last October.
Sunday, February 7, 2010
Newport Beach and Disneyland with the Smiths'
From January 23rd to the 30th, we had fun staying with the Smiths and friends, the Sandovals, in Newport Beach, Ca. On Sunday we went to Balboa Island to walk on the beach, walk briefly though the small fair and ride the farry across the water back to Newport. The kids had fun running from the waves, finding shells, and getting sandy and sticky. It was a beautiful day to enjoy the sun when the weather hasn't been so sunny in the past week. We really lucked out cause the only day it rained while they were here was Tuesday. So it became a lounge day at the Marriott Villas. A vacation always needs a day like that.
Three days we went to Disneyland; Monday, Wednesday and Friday. We did our best to do and see all we could in those days. Here are a few of the pictures we took during the week.
From the top: Avery and Thomas with Frozone and the Catapilar ride both @ California Adventure. Lance, Kate and Naomi on Dumbo. Kate could barely wait to get on the ride. She was so excited watching the elephants spin round and round as we waited in line. We were lucky that Mickey and Minnie were standing at the entrance so we could take pics and Naomi could get their autographs in her book she saved for this trip to Disneyland. We tried to get Thomas picked for the Jedi training, but Avery was chosen instead. Good thing though cause Thomas my have been scared when Darth Vader and Darth Maul came out to fight all the new Jedis. Avery fought Darth Maul with strong strikes. She was ready to battle him.
Green Chile Sweet Pork Enchiladas
This is a recipe I received a few weeks ago from my cousin Amber. I've been desperate for new recipes that my family and I can eat during a time when I have no desire to cook or eat anything ( I still feel really crappy being 12 1/2 weeks pregnant now.) I made them today and we enjoyed the new flavor. I thought I would share the recipe with you. I typed it out as I made it so I hope it makes sense.
Green Chile Sweet Pork Enchiladas: From Amber Burhley
1 Can Black Beans
2 cans Las Palmas Green Enchilada Sauce
1 Pork Loin
Shredded Cheese
4-6 Tortillas
1 C. Brown Sugar
Preheat oven to 350’
Cook pork loin as desired. ( I bought a pork roast and slow cooked it with additional green sauce) Shred pork and put in a medium bowl. Drain Black beans and rinse off can residue. Add beans, 1 cup green sauce, and brown sugar to bowl with the pork. Mix well.
Put pork mixture into tortilla, add cheese and roll to lay in a 3X9 pan. Continue till all the pork mixture is used, using between 4-6 tortillas. Pour remaining Las Palmas sauce on top of rolled tortillas and put remaining cheese on top.
Cook for 30-35 minutes till cheese is melted and enchiladas are warmed through.
They are sweat, so guacamole is not a preferred topping, but sour cream may be. Enjoy!
Green Chile Sweet Pork Enchiladas: From Amber Burhley
1 Can Black Beans
2 cans Las Palmas Green Enchilada Sauce
1 Pork Loin
Shredded Cheese
4-6 Tortillas
1 C. Brown Sugar
Preheat oven to 350’
Cook pork loin as desired. ( I bought a pork roast and slow cooked it with additional green sauce) Shred pork and put in a medium bowl. Drain Black beans and rinse off can residue. Add beans, 1 cup green sauce, and brown sugar to bowl with the pork. Mix well.
Put pork mixture into tortilla, add cheese and roll to lay in a 3X9 pan. Continue till all the pork mixture is used, using between 4-6 tortillas. Pour remaining Las Palmas sauce on top of rolled tortillas and put remaining cheese on top.
Cook for 30-35 minutes till cheese is melted and enchiladas are warmed through.
They are sweat, so guacamole is not a preferred topping, but sour cream may be. Enjoy!
Subscribe to:
Posts (Atom)